Ingredient

Scallions Recipes

29 recipes with scallions for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

29 recipes

🇰🇷KoreaMedium

Soups

Sundubu Jjigae (Korean Soft Tofu Stew)

One of Korea's three great jjigae alongside kimchi jjigae and doenjang jjigae: silky uncurdled soft tofu (sundubu) spooned in large chunks into a fiery gochugaru-and-anchovy broth with kimchi, pork belly, zucchini, and mushrooms. An egg is cracked into the boiling pot at the table — the residual heat soft-sets it. The stew arrives bubbling in a clay pot (ttukbaegi), surrounded by rice and banchan. Jjigae means stew in Korean; sundubu means extra-soft tofu. The tofu gives no flavor of its own — it is a soft, silent canvas that absorbs the intensely seasoned broth and contrasts its silkiness against the spice and the chew of pork and vegetables.

35 min280 kcal4 serves

🌶️Spicy

Yakitori (Japanese Grilled Chicken Skewers)

🇯🇵JapanMedium

Meat Dishes

Yakitori (Japanese Grilled Chicken Skewers)

Yakitori (焼き鳥, yaki = grilled, tori = bird) is one of Japan's most beloved street foods and izakaya staples — bite-sized pieces of chicken threaded onto bamboo or metal skewers and grilled over charcoal, seasoned with either coarse salt (shio style) or brushed repeatedly with tare, a soy-mirin-sake glaze that caramelizes into a lacquered, sweet-savory coating. Authentic yakitori is cooked over binchotan (白炭), a white oak charcoal that burns at very high temperature with minimal smoke, allowing the fat dripping from the chicken to produce fragrant vapour rather than flare-ups. The two defining skewer styles covered here are negima (ねぎま) — chicken thigh alternated with long onion — and the plain momo (もも) thigh skewer. Both are grilled in multiple passes, dipped in tare, returned to the grill, and repeated until the exterior is lacquered dark and the interior is cooked through.

60 min310 kcal4 serves

🌾Gluten-free💪High protein

🇱🇧LebanonMedium

Salads

Tabbouleh

Tabbouleh is a Lebanese herb salad — not, as many Western recipes would have it, a grain salad with herbs in it. The correct ratio is roughly four parts chopped parsley to one part bulgur by volume. The bulgur is present for texture and a gentle nuttiness, but the parsley is the point: the salad should be intensely green, assertively flavoured, and taste like fresh herbs dressed with lemon rather than wheat dressed with garnish. Fine bulgur (#1) soaks directly in the lemon-olive oil dressing without any cooking, which keeps the texture light. The tomatoes are salted and drained before going in so they don't flood the salad with watery juice. Everything is finely chopped by hand — a knife, not a food processor, which turns the parsley to paste.

30 min165 kcal4 serves

🌿Vegetarian🌱Vegan⚡Quick

🇰🇷KoreaMedium

Soups

Kimchi Jjigae (Korean Kimchi Stew)

Kimchi jjigae is a Korean stew built around well-fermented napa cabbage kimchi, pork belly and tofu. Frying the kimchi with the pork first turns its sharp brine into a deep red broth; the tofu goes in late so it stays in soft, generous pieces. Rice and a few banchan are all it needs.

45 min395 kcal4 serves

🌶️Spicy💪High protein

Pork and Cabbage Dumplings (Chinese Jiaozi)

🇨🇳ChinaAdvanced

Flour and Confectionery Products

Pork and Cabbage Dumplings (Chinese Jiaozi)

These northern Chinese jiaozi have thin, pleasantly chewy skins and a juicy pork filling threaded with sweet Napa cabbage. Salting and squeezing the cabbage keeps the filling moist without flooding the wrappers. Make them for Lunar New Year, or settle in for an unhurried weekend folding session.

120 min472 kcal6 serves

💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside scallions across the archive. Pick one to drill deeper.

soy sauce eggs garlic fish sauce chicken ginger mirin gochugaru shrimp bean sprouts dashi pork